Pineapple-Ginger Pork |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds boneless pork shoulder | 2 tablespoons cooking oil | 3/4 cup chicken broth |
| 3 tablespoons quick-cooking tapioca | 3 tablespoons low-sodium soy sauce | 3 tablespoons oyster sauce (optional) |
| 1 teaspoon grated fresh ginger | 1 (15 1/4-ounce) can pineapple chunks (juice pack) | 4 medium carrots, cut into 1/2-inch slices (2 cups) |
| 1 large onion, cut into 1-inch pieces | 1 (8-ounce) can sliced water chestnuts, drained | 1-1/2 cups fresh snow pea pods or 1 (6-ounce) package frozen pea pods |
| 3 cups hot cooked rice | ||
| 1 | Trim fat from pork. Cut pork into 1-inch cubes. In a large skillet brown 1/2 of pork at a time in hot oil. Drain fat. |
| 2 | In a 3-1/2 or 4-quart crockery cooker, combine chicken broth, tapioca, soy sauce, oyster sauce and ginger. Drain pineapple, reserving juice. |
| 3 | Stir juice into broth mixture; cover and chill pineapple chunks. Add carrots, onion and water chestnuts to cooker. Add pork. |
| 4 | Cover and cook on low heat setting 6 to 8 hours or on high heat setting 3 to 4 hours. |
| 5 | If using low heat setting, turn to high heat setting. Stir pineapple chunks and snow peas into cooker. |
| 6 | Cover and cook 10 to 15 minutes more on high heat setting or until peas are crips-tender. Serve over rice. |